Mediterranean Creamy Chicken and Vegetable Pasta
This creamy Mediterranean-inspired pasta combines tender chicken, fresh vegetables, and a silky sauce with hints of garlic, Parmesan, and lemon. It’s hearty but balanced, bringing together the richness of cream with the brightness of fresh herbs and optional add-ins like sun-dried tomatoes or olives. Perfect for weeknight dinners, it’s a one-bowl comfort meal that feels both satisfying and fresh.
Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, diced or sliced
2 tbsp olive oil (for cooking chicken)
1 tsp dried oregano or Italian seasoning
½ tsp garlic powder (optional)
Salt and black pepper, to taste
For the Pasta & Vegetables:
12 oz penne (or preferred pasta shape)
2 cups broccoli florets
1 cup carrots, diced or sliced
1 onion, chopped or sliced (red onion preferred)
3 cloves garlic, minced
Optional Mediterranean add-ins: ½ cup Kalamata olives, ½ cup sun-dried tomatoes, ½ cup artichoke hearts, 1 cup spinach, or 1 cup cherry tomatoes
For the Creamy Sauce:
2 tbsp olive oil or butter (for sautéing)
1 cup heavy cream (or cooking cream)
1 cup chicken broth or stock
½ cup grated Parmesan cheese
1–2 tbsp fresh lemon juice and/or zest (optional, for brightness)
2 tbsp fresh parsley or basil, chopped (for garnish and flavor)
Salt and black pepper, to taste
Instructions
Cook the pasta & vegetables:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. During the last 3 minutes, add broccoli florets and carrots to the boiling water. Drain and set aside.
Cook the chicken:
In a large skillet, heat olive oil over medium-high heat. Season the chicken with oregano, garlic powder, salt, and pepper. Cook for 6–7 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
Sauté aromatics:
In the same skillet, add 2 tbsp olive oil or butter. Sauté onion for 3–4 minutes until softened. Add garlic and cook 1 more minute until fragrant.
Make the sauce:
Lower the heat to medium. Stir in chicken broth and cream, bringing to a gentle simmer. Whisk in Parmesan until melted and smooth. Add lemon juice and zest if using. Taste and adjust seasoning.
Combine everything:
Return chicken, pasta, and vegetables to the skillet. Toss until well coated in the sauce. Stir in any optional Mediterranean add-ins like olives, sun-dried tomatoes, spinach, or cherry tomatoes.
Garnish & serve:
Sprinkle with fresh parsley or basil and serve warm.
Tips
Reserve pasta water: Before draining, save ½ cup of the cooking water. It can be added to loosen the sauce if it gets too thick.
Cut evenly: Slice chicken and vegetables into similar sizes so they cook evenly.
Build flavor: Sear the chicken until golden for extra depth before removing it from the pan.
Don’t overcook veggies: Add them toward the end so they stay bright and slightly crisp.
Taste as you go: Adjust salt, pepper, and lemon juice at the end to balance the creaminess.
Variations
Protein swaps: Use shrimp, salmon, or even chickpeas for a different protein base.
Vegetarian version: Skip the chicken and load up on vegetables like zucchini, eggplant, or mushrooms.
Cheese alternatives: Try Pecorino Romano for a sharper bite or add a little feta for a Mediterranean touch.
Make it lighter: Use half-and-half or evaporated milk instead of cream, or Greek yogurt stirred in off the heat.
Boost the flavor: Stir in sun-dried tomatoes, roasted red peppers, or a spoonful of pesto for added depth.
Grain alternative: Instead of pasta, serve the creamy mixture over farro, couscous, or quinoa.
Q&A
Can I make this ahead of time?
Yes. You can prepare the pasta and sauce separately, then combine and reheat gently before serving. If reheating, add a splash of broth or milk to keep the sauce creamy.
Can I use whole wheat or gluten-free pasta?
Absolutely. Whole wheat pasta adds more fiber, while gluten-free pasta works just as well if you prefer or need it.
What other vegetables can I use?
Zucchini, spinach, eggplant, or mushrooms all work well. You can also swap broccoli for asparagus or green beans.
Can I lighten the sauce?
Yes. Substitute half-and-half, evaporated milk, or even a mix of milk and Greek yogurt (added off the heat) for a lighter option.
Does it store well?
Yes. Leftovers keep in the fridge for up to 3 days. Reheat on the stove over low heat with a splash of liquid to revive the sauce.
Nutrition
(per serving, 4 servings)
Calories: ~480
Protein: 34 g
Fat: 20 g
Carbohydrates: 42 g
Fiber: 5 g
Sugar: 6 g
(Values vary based on pasta type, cream choice, and optional add-ins.)
Conclusion
Mediterranean Creamy Chicken and Vegetable Pasta brings together lean protein, colorful vegetables, and a rich yet fresh sauce in one comforting dish. The Parmesan and cream create a velvety base, while lemon and herbs brighten it up for balance. Easy to customize and quick to prepare, this pasta is just as perfect for a weeknight family dinner as it is for serving to guests.